<![CDATA[This aims to this study were to (1) determine the effect of addition inoculum Acetobacter aceti andfermentation period on the characteristics of vinegar fermentation from liquid waste of cocoa beansfermentation, and (2) to determine the accurate of addition innoculum Acetobacter aceti and fermentationperiod which one produces the best characteristic fermentation from liquid waste of cacao beansfermentation. The experiments was designed by a Split Plot design with the addition of inoculumAcetobacter aceti into the main plot consisting of 3 plots 10%. 15%. and 20% (v/v). Fermentation period isa subplots consisting of 6 levels were 0. 5. 10. 15. 20. 25 days. The fermentation period was affectedsignificantly (P <0,01) on levels of acetic acid, alcohol content and total dissolved solids from a liquid pulpvinegar fermentation from liquid waste of cacao beans fermentation, while the addition of inoculumAcetobacter aceti and interaction did not affect (P> 0,05). The best characteristics of fermentation vinegarwas found on the addition of an inoculum of 20% and fermentation period for 25 days with the acetic acidcontent, alcohol content and total of soluble solid were 3.21 (% v/v), 0.00%, and 4.79 oBrix. respectively.]]>
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